METHODHeat oven to 180C/160C fan/gas 4. Grease and line a deep, 20cm round cake tin.
Beat the butter and sugar together until pale and fluffy, then beat in the eggs, one at a time. Fold in the flour, baking powder, mashed potato, zests and juices. Spoon the mixture into the tin and level the top.
Bake in the oven for 45 minutes then cover with foil and cook for a further 45 minutes until firm to touch.
Pour over the sugar topping straight away and then leave in the tin to cool.
Remove from the tin and slice and serve.
Zesty and delicious, this drizzle cake is guaranteed to be a crowd-pleaser at any party feast.
Serves: 8
Preparation: 25 mins
Cooking: 90 mins
250g Albert Bartlett Original Rooster Potatoes (cooked then mashed)
250g (10oz) pack butter (softened)
250g (10oz) golden caster sugar
4 eggs
250g (10oz)gluten-free self-raising flour
2 tsp gluten-free baking powder
2 lemons (zest and juice)
1 orange (zest and juice)
To Decorate:
75g (3oz) granulated sugar
1 lemon (rind and juice)